Cooking a whole hog!

[Doughboy78]

I recently cooked a pig that i shoot on the pit. We smoked it for about 5 hours wrapped in foil. Inside the ribs we stuffed it with mushrooms and onions. It was **** good....prolly bc we had a lot of beers to go with and we were starving...but does anyone have any good ideas about rubs or something like that about smoking a whole hog on the grill?? It only weighed aprx 50 whole. Just wondering if yall had anything thanks

[txpigsticker]

You can use any kind of rub you want or make your own,the main thing is not to over cook the meat, low temp (around 225 ) the biggest problem that most people have with pork is that they over cook it and it dry's out on them,one way you can fix this is by using a wet rub(also know as mopping it) and cook it low and slow, You can do some looking on the web for a good wet rub

[rjet]

I plan on smoking a couple whole hogs this weekend. These have been corn fed for a couple months. I plan on injecting the hogs with some sort of garlic mixture and then using a rub on it. My thinking is that the rub wont do much unless directly on the meat. Is it best to trim all the fat of so the rub can be on the meat or is it better to keep as much fat on the hog as possible?
Have never done this before.
The hogs I am going to slaughter are going to be around 60 lbs on the hoof, around how long does it take to smoke something this size at 200 degrees?

[RaginCagin]

We dont smoke hogs but we roast alot. Best way I have found is to inject with 2-3 jars of cajun injector crole garlic butter marinade. Stuff with large pcs. of garlic. Coat outside of hog with a think layer of mustard and coat with black pepper, cayenne pepper, salt, and garlic powder. Cook slow and the meat will be very juicy when done.

[coon007]

My own recipe for Injecting marinade

1 whole onion cut to chunks
20 to 30 whole large garlic teeth peeled
1/2 cup of mustard whole grain or dijon
1 cup honey
1 cup light brown sugar
6 sticks of butter
1 table spoon of pepper
1 table spoon of cayanne pepper
6 large jalapenos or serranos

First roast the onion,garlic and peppers in a 425 degree oven then deseed the peppers and chunk everything into a blender except the butter and honey and Blend till it is liquifed, Strain then add to a sauce pan with 2 tablespoons of water and simmer till the mixture is reduced by half. Then add the butter to another sauce pan and melt to clarify the butter is clarified add the honey and brown sugar to the pan and simmer for 5 minutes or till the sugar has dissolved, just don't let it boil or it will burn. next mix both the butter mix with the garlic mixture and inject into the pig. tip be sure to strain

[KHUB]

All sound great.. I will have to give some of these a try with my next pig.

[eljefe]

Wver cooked one whole and spread on the pit? if so how did it come out? do's/dont's?

[HUNTING_COACH]

Had one whole in Hawaii. I know it is not the same thing being that it might not have been a wild hog, but they put some kind of pineapple sweet and sour sauce on it. Man, it was awesome. Wish I could find that recipe.

[aggieman12]

Problem is that in order to cook the hind quarters correctly, you end up over cooking other areas. I prefer to just smoke them quartered so that I can wrap various parts at different times. Why would you cook a hind quarter the same amount of time as a shoulder when they are half the thickness?

[Cull Buck]

Sounds great!

[jmorton]

Ive always wanted to try it. I have a ground pit, and have cooked brisket, and goat quarters in it. I served the goat with a brisket, and somepeople did not know they wer eating goat.

[Chiefs]

We cooked them in college, whole. Dig a pit and start your fire with huge logs etc and let it burn down to coals. We had some Samoans do this for us every year. They would then wrap each piece in foil and lay it on top over wire that was strung across the pit on metal fence posts, then you lay a layer of lettuce leaves over the top of the entire thing, then cover it back up with dirt, cooked about 4-5 hours, then dig it up, Awesome, falls of the bone.

[meangene1969]

sounds great

[BJK]

sounds good

[stickNstring65]

Best dry rub I have ever used is made by Spade L Ranch. You can ony buy it online and it works great on anything, wild game included. They have individual rubs for the kind of meat youre bbqing. The pork rub works great on wild pork.